Toasted Manioc Flour With Eggs and Spring onions (Farofa de Ovo e Cebolinha)

Ingredients for Toasted Manioc Flour With Eggs and Spring onions (Farofa de Ovo e Cebolinha)

• 2 tablespoons unsalted butter

• 350ml manioc flour

• 2 tablespoons extra virgin olive oil

• 4 spring onions (white and green parts), thinly sliced on a bias

• 5 large eggs

• Kosher salt and freshly ground black pepper

Melt the butter in a medium saucepan over low heat. Add the manioc flour and toast it to a light golden colour, stirring often, 8 to 10 minutes. Make sure to stir constantly, otherwise the flour will burn. Set aside.

In a nonstick skillet, warm the olive oil over medium heat, and cook the spring onions until they just start to soften. Save a few slices of spring onion for garnish.

Whisk the eggs in a small bowl and season with salt and pepper. Pour the eggs into the spring onions and scramble them lightly, being careful not to overcook them. Add the toasted manioc flour and stir everything together. Season with salt and pepper.

Pour into a serving dish and garnish with the reserved spring onions.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.